How To Make The Best Weed-Infused Chocolate Pudding

When you have the right ingredients, chocolate pudding can be a decadent dessert. This is especially true if you infuse some really good cannabis into the recipe. Here's how to make rich, velvety, homemade chocolate-weed pudding.

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22 Feb 2018

There are so many chocolate desserts that are a treat in and of themselves. As a means of delivering a cannabis high, they are even more delightful. Infusing cannabis into your dessert recipes will give them a potent impact. Be sure to include a dose that you can handle and experiment with half a portion before eating more. It takes a couple hours for the effects of edibles to be fully felt, but the high will last longer. Of the many different edible sweet treats out there, one of the tastiest is the often overlooked chocolate pudding.

WHY CHOCOLATE PUDDING?

For some, pudding may bring up memories of the goop you got in a packed lunch. That's not what we're talking about here. We're talking about pudding prepared from scratch with the best ingredients and care. The warm, velvety texture of homemade pudding delivers an unmistakable taste that is a feature of many fine restaurant desserts. They just give it a classier name on the menu. Chocolate pudding goes great drizzled over ice-cream or nuts or some kind of berries or... Look, you'll be able to incorporate a lot of things once you've made your own.

HOW TO INFUSE WEED

The step-by-step process for preparing weed pudding is straightforward, but the quality of the final product is largely contingent on the quality of ingredients you select. Including the weed you use. Inexpensive milk chocolate bars might be nice and all, but high-quality dark chocolate is what’s required to unlock this recipe’s true potential.

To give the edible its kick, the butter in the recipe can be replaced by cannabutter. Grinding up good weed as fine as you can and simmering it on low-heat in butter and water for a few hours will yield potent cannabutter. You can then drain the mixture through a mesh strainer to minimise plant particulates. The following recipe requires specific measurements, so be precise with the mix of ingredients.

INSTRUCTIONS:

Take 1.25l of milk and 200g of sugar. Slowly bring them to a boil over medium-heat.

Stir together a mixture of cocoa powder, cornstarch, remaining sugar, and a pinch of salt. Whisk that with 6 egg yolks as you gradually pour in remaining milk. Keep whisking until smooth.

When your milk-sugar mixture has come to a boil, take it off the heat. Gradually pour 2-3 cups of it into your egg yolk mixture. Keep stirring to liquify the eggs and cocoa powder as much as possible.

Pour the entire mixture back into the milk-sugar pot. Bring it to boil over medium-high heat, whisking frequently. After it boils, take it off the heat. Whisk for roughly 1 minute until the mixture becomes thick.

Pour the mixture through a mesh strainer to catch any remaining lumps. Add your cannabutter and a tablespoon of vanilla extract to the mixture. Whisk together well.

Pour the mixture into a bowl on top of the chocolate. The chocolate should be broken into many small pieces so it can be melted by the heat of your mixture. Leave the mixture to melt the chocolate completely.

When the chocolate is fully infused into the mix, surround the bowl with ice or cool water to speed up the cooling process. When the mixture is cold, leave it in the refrigerator until dessert.

Serve with other treats of your choice. Enjoy, and find a comfortable place to lounge afterwards!